Who doesn’t love a good French toast?
This isn’t just any French toast… take an up close look and your mouth will be watering.
I love chocolate malted milkshakes, I like malt in ice cream, I like it in malted milk balls and malt is delicious in this Malted Custard French Toast.
Recently I finally got some things fixed on my blog and going through some of my drafts I had started about different things I had tried or seen on menus in our travels. Well, this Malted French Toast had my mouth watering and when I clicked on the file, there was nothing there. I check all my notes on other devices and could not see where I had seen this recipe. I just knew it had been in my head for a few years and this particular Sunday morning I had to make it for my husband even though he had just had a bowl of cereal.
Very seldom does he turn down a chance to try something knew. I told him he only had to eat a couple of bites but he ended up finishing everything on the plate plus some extra bacon and sausage.
My mother use to make the best French toast and it was just white bread, milk, sugar, cinnamon and egg. And, the toast would be crispy on the outside and soft on the inside. We never dusted ours with powdered sugar but definitely drenched it in syrup and I’m sure it was Mrs. Buttersworth. Still my favorite syrup even though I buy pure maple syrup for the grandkids; I like the thickness of the “fake” stuff even though I’m sure it is made of corn syrup.
Now, if you liked chocolate you could make this Chocolate Malted Custard French Toast by drizzling some chocolate sauce over the top. I offered that to my HUB but he declined.
So, if you want to try a little something different for your next breakfast/brunch, try this recipe. You could use croissants to fancy it up a bit or even chop it up like my Blueberry French Toast Muffins.
BLAST FROM THE PAST: This Lemon Goat Cheese Cheese Coffee Cake great with tea or for a brunch.
I cut the bread about 1″ thick.
Whisk the sugar, malt, egg, cream, milk, salt and vanilla together.
Put the bread slices in the custard mixture for about 5 minutes, flipping about half way through.
Fry the bread in a mixture of butter and oil until nicely browned on both sides, drain on paper towel and then dust with powdered sugar right before plating.
Add a few berries and slices of bacon and start your morning with a breakfast you will be thinking about all day.
Plenty of syrup and powdered sugar.
Malted Custard French Toast
- 6 slices any kind of white bread cut 1" thick
- 1/2 c. whole milk
- 1 c. heavy cream
- 2 eggs
- 2 Tbsp. malted powder I used Carnation
- zest of one lemon
- 1 tsp. vanilla extract
- 1/4 c. sugar
- 1 tsp. cinnamon
- pinch salt
- powdered sugar for dusting
- 2 Tbsp. vegetable oil
- 2 Tbsp. butter
Cut the bread into 1" slices and cut in half again if it is a wide loaf of bread.
Whisk the milk, cream, eggs, malt powder, lemon zest, vanilla, sugar, cinnamon and salt together in a wide mouth bowl.
Put your bread slices one at a time into mixture and let soak for 5 minutes turning half way through. (If you have a very large skillet to fry these in then you can soak more than one slice at a time. You may have to add more oil and butter if doing more than a couple of slices of bread.
Heat the oil/butter in a large skillet and when it is hot add the soaked slices and cook until both sides are nice and brown. Remove from skillet and drain on paper towel before putting on your plate.
Dust with powdered sugar and serve with some good maple syrup.